Saving money is hard.
See, Eric and I have always been budget people. We’re totally those people who pay with cash at the grocery store while you
impatiently tap your credit card on your cart behind us. Paying with cash has really helped us stay within the confines of a limited budget these last few years as we’ve gone back to school, interned, and transitioned careers….plus chipped away at our enormous school debt like a woodpecker on a redwood.
And now things are about to get even more interesting. Once Owen came along, I resigned from my teaching job, so we are now officially a one-income family. The hardest part of a limited budget for me has always been food purchases…I mean, we cook a lot at home, which automatically helps us save, but I am one to be drawn in by the siren song of an expensive cheese while wandering the aisles of the grocery store, and suddenly, I’m creating a meal idea in my head around that instead of something a bit more economical…like beans.
So, without further ado, I present to you…Frugal Tuesdays…an ongoing series about how to eat cheap AND seasonally. One of the beautiful things about seasonal eating is that in-season produce is generally cheap…especially when you buy at farmers markets. But sometimes it’s difficult to figure out how to craft frugal meals around those in-season items.
Each Tuesday (or, let’s be honest, most Tuesdays) I’ll link to a recipe or two that is seasonal and frugal…because we can all use ideas for inexpensive meals.
First up…Black Bean Soup from Cheap Recipe Blog.
We tried this soup last week – full of flavor! All of the veggies are in season right now, and we even threw in a chopped bell pepper because they are fresh, and you should be eating three a day at this point. Plus, you can freeze the remaining chipotle peppers in adobo sauce, flat, in a ziplock, and break off what you need the next time, so no waste there! (P.S. I LOVE this blog…great recipes, great photography, and truly cheap ideas!)
Our second frugal recipe of the week also has a Mexican flare…
Freezer Chicken Enchiladas from the blog Oven Love.
Once again, for this recipe, all the veggies are in season, it uses a lot of cans, and I got the chicken and cheese on sale. What I liked about this recipe, beyond the fact that it was cheesy Mexican goodness in my mouth, is that you can make two 8×8 pans of it at once, freezing one for later…always great to have frozen meals on hand to keep you from ordering that pricey pizza!
What are YOU cooking these days that is frugal and seasonal?
Would love some more ideas in the comments!